Category: college cooking

garlic-shrimp-pasta
- 1 lb medium shrimp, deveined and tails removed
- 1 lb spaghetti noodles (more or less, depending on family size)
- 6 -8 garlic cloves, according to personal taste, minced
- 1/4 cup butter
- olive oil (3 drizzles)
- italian seasoning
- fresh ground pepper
- red pepper flakes
- salt
- herbs (according to taste
How to Make It
- 1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
- 2 While pasta is boiling, wash shrimp.
- 3 Melt butter over medium heat. Add shrimp.
- 4 Let cook till a little pink and starting to curl. Then add garlic.
- 5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
- 6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
- 7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!
February 20, 2018
easy-baked-meatballs
- 1 lb lean ground beef
- 2 eggs, beaten with 1/2 cup milk
- 1/2 cup grated Parmesan
- 1 cup panko or bread crumbs
- 1 small onion, minced
- 2 cloves garlic, minced
- 1/2 teaspoon oregano
- 1 teaspoon salt
- freshly ground pepper to taste
- 1/4 cup minced fresh basil
How to Make It
- Mix all ingredients with hands.
- Form into golfball sized meatballs.
- Bake at 350 degrees for 30 minutes.
February 20, 2018
Crock Pot Chicken and Stuffing
- 1(10.5) ounce can of cream of chicken soup (or use cream of mushroom soup, it’s less salty)
- 8 oz. sour cream
- 1 (6 oz.) box stuffing mix* (Stove Top & Pepperidge Farm are a few of my favs)
- ¾ cup water
- 1 (16 oz.) bag frozen green beans
- 3-4 large chicken breasts, salted and peppered if desired.
How to Make It
- Place the chicken on the bottom of the crock pot.
- Mix together the soup, sour cream, stuffing, half of the water, and place over the chicken.
- Place the string beans either on one side of the crock pot or over the stuffing. You’ll want to mix the stuffing periodically if possible- I don’t mind mixing the string beans in with the stuffing but if you’d prefer that they remain separate, place the string beans more to the side.
- Add the remaining water during the cooking process as needed. I always use all of the water but crock pots cook slightly differently, so adding as needed is safer. If you’re leaving for the day, add the remaining water when you return if you feel you need it.
- Cook on high for 4 hours, or on low for 6-7
- *No need to cook the stuffing mix prior to adding to crock pot
- Notes
- I like to try to mix the stuffing periodically if I can, just to keep it blended and to mix the moisture around. If the stuffing seems too moist for your liking, leave the lid off the crock pot for the last 30-40 minutes of cooking, or until your desired consistency is achieved.
- I love adding diced sausage, onions, and celery to my stuffing- even dried cranberries are delicious! You can also add onion tops toward the end of the cooking process- (YUM.)
- This meal is delicious with some whipped potatoes prepared on the stovetop!
February 19, 2018

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